Cherimoya Ice Food
CHERIMOYA ICE CREAM
Custard apple, soursop, cherimoya, bullocks heart... Make sure you pick firm green ones with no black spots and keep it in the fridge until fully ripe. This fruit is fragile so handle with care. Cooking time is freezing time.
Provided by Missy Wombat
Categories Frozen Desserts
Time 12h20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Break the custard apples in half and scoop out the flesh.
- Remove all of the seeds.
- Blend the flesh and lime juice together in a blender until a fine puree is produced.
- Transfer to a bowl and add the cream and caster sugar.
- Stir until the sugar is dissolved.
- Pour the ice cream mixture into a freezer tray and cover with aluminium foil.
- Freeze until the icecream is almost frozen.
- Transfer the ice cream mixture to a chilled bowl and beat until smooth but not melting.
- return to the tray, cover and freeze overnight.
- The freezing step can be replaced by using an ice cream maker as per the manufacturer's instructions.
Nutrition Facts : Calories 215.5, Fat 14.8, SaturatedFat 9.2, Cholesterol 54.3, Sodium 16, Carbohydrate 21.9, Fiber 1.8, Sugar 17.6, Protein 1.1
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CHERIMOYA
The cherimoya (Annona cherimola), also spelled chirimoya and called chirimuya by the Inca people, is a species of edible fruit-bearing plant in the genus Annona, from the family Annonaceae, which includes the closely related sweetsop and soursop. The plant has long been believed to be native to Ecuador and Peru, with cultivation practiced in the Andes and Central America, although a recent hypot…
From en.wikipedia.org
Family AnnonaceaeKingdom PlantaeGenus AnnonaSpecies A. cherimola
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